Southwestern Taco Salad
- 4 (10 inch) burrito-size flour tortillas
- 4 cups shredded lettuce leaves
- 1 (5.6 ounce) package Knorr(R) Fiesta SidesTM - Spanish Rice, cooked according to package directions
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup shredded Cheddar cheese
- Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
- In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.
- In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.
flour tortillas, shredded lettuce leaves, fiesta sides, black beans, whole kernel corn, cheddar cheese
Taken from www.allrecipes.com/recipe/245972/southwestern-taco-salad/ (may not work)